This easy no-bake pumpkin pie is a velvety creamy pumpkin filling infused with warm spices, nestled in a sweet graham cracker crust. Perfect for autumn and holiday gatherings.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
1 cup canned pumpkin puree
½ cup powdered sugar
8 ounces cream cheese, softened
1 cup heavy cream
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Instructions
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator for 15 minutes.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined.
Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture, stirring until smooth and well blended.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
Pour the pumpkin filling into the chilled graham cracker crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Before serving, top with additional whipped cream and a sprinkle of pumpkin pie spice for garnish.
